Seafood Cheesecake- Savory

Pat Duran

By
@kitchenChatter

This recipe uses wheat crackers in the crust and the filling is cream cheese, minced clams, shrimp or crabmeat, sour cream and cheddar cheese.
Great spread on crackers- You will be the hit of the party or buffet table with this delicious morsel.
Epicurean recipe, changed a bit by me.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
1 1/2 qt. casserole
Prep:
10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

1/2 c
thin wheat crackers, finely crushed
2 Tbsp
melted butter
1 small
onion, peeled and cut in 1/2
16 oz
cream cheese, room temperature
2 can(s)
6.5 oz. ea. minced clams, or shrimp or crabmeat, drained
2 large
eggs
1/2 c
dairy sour cream
1/4 c
all purpose flour
1/3 c
shredded cheddar cheese
1 Tbsp
dried dill weed, crushed
1/4 tsp
each salt and hot pepper sauce

Step-By-Step

1Heat oven to 300^. Combine crackers and butter, mix well together.
Butter or spray a 1 1/2 quart ovenproof casserole dish;line the bottom with waxed paper or parchment paper and butter or spray this paper too.
Sprinkle 1/2 the crumb mixture on bottom of dish;reserve remainder of crumb mixture for top; set aside.

2In food processor fitted with a metal blade, finely chop onion. Add remaining ingredients, except reserved cracker crumb mixture.
Process mixture 45 seconds ,until smooth. Pour into prepared dish; sprinkle with reserved cracker crumbs.

3Place dish in larger pan; place both in oven and fill larger pan with boiling water to about 2 inch deep. Bake 1 hour-until a knife inserted in cheesecake 1 inch from center comes out clean.

4Turn off oven; let cheesecake remain in oven for 30 minutes.Remove from oven.
Cool on a wire rack until room temperature. Cover and refrigerate until cold - about 4 hours or overnight.

5To Unmold:
Run a metal spatula or long knife along edge of pan; invert onto serving plate; remove wax paper; garnish with lemon zest and bagel chip, if desired.

About this Recipe

Main Ingredient: Seafood
Regional Style: French
Other Tags: Quick & Easy, Healthy, Heirloom